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Ovidius University Annals of Chemistry
Volume 33 (2022): Issue 1 (January 2022)
Open Access
Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer
Cristina Ghinea
Cristina Ghinea
,
Ancuta Elena Prisacaru
Ancuta Elena Prisacaru
and
Ana Leahu
Ana Leahu
| Jun 19, 2022
Ovidius University Annals of Chemistry
Volume 33 (2022): Issue 1 (January 2022)
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Published Online:
Jun 19, 2022
Page range:
84 - 93
Received:
May 20, 2022
Accepted:
Jun 10, 2022
DOI:
https://doi.org/10.2478/auoc-2022-0012
Keywords
apple juice
,
physico-chemical characteristics
,
sensory analysis
,
storage
,
thermal pasteurization
© 2022 Cristina Ghinea et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Cristina Ghinea
Stefan cel Mare University of Suceava, Faculty of Food Engineering
Suceava, Romania
Ancuta Elena Prisacaru
Stefan cel Mare University of Suceava, Faculty of Food Engineering
Suceava, Romania
Ana Leahu
Stefan cel Mare University of Suceava, Faculty of Food Engineering
Suceava, Romania